New Zealand Kumara and Lamb Cakes Recipe
I recently tried the New Zealand Kumara and Lamb Cakes Recipe, and I wanted to share some facts about this delicious dish.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 344 kcal
Equipment
- Large mixing bowl
- Grater
- Large Frying Pan
- Baking dish
- Oven
Ingredients
- 2 large Kumara sweet potato, peeled and grated
- 500 g 1 lb lamb mince
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 200°C (400°F).
- In a large mixing bowl, combine the grated kumara, lamb mince, onion, garlic, rosemary, thyme, cumin, cinnamon, nutmeg, allspice, black pepper, salt, egg, and breadcrumbs.
- Mix all the ingredients together until well combined.
- Divide the mixture into 8 equal portions and shape each portion into a cake.
- Heat the olive oil in a large frying pan over medium heat.
- Add the kumara and lamb cakes to the frying pan and cook for 3-4 minutes on each side or until golden brown.
- Transfer the cakes to a baking dish and bake in the preheated oven for 15-20 minutes or until cooked through.
- Serve hot with your choice of sides.
Notes
Tips and Tricks
Make sure to squeeze out any excess moisture from the grated kumara to prevent the cakes from falling apart. Use a cookie cutter or ring mold to shape the cakes for a more uniform size and shape. To make the recipe ahead of time, shape the cakes and store in the refrigerator until ready to cook.Nutrition
Calories: 344kcal | Carbohydrates: 20g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 470mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
